Preparing pachadi / chutney for a simple lunch on a hectic weekdays is really an easy and fun appitizing work. Whenever we cook recipe with ridge gourd (beerakaya / peerkankai), we simply make utilise the inside white flesh and discard the tough outer peel. Here after remember to preserve the outer thick green peels to make some delicious pachadi out of it. This even goes well with breakfast recipes like Idli / Dosa / Adai / Roti. So 2 in1 purpose - I mean prepare curry as well as chutney with ridge gourd. Lets get into the procedure of this simple mouth watering pachadi.

Ridge gourd is high in dietary fiber and excellent cooling agent. Thus suitable for good health and weight management. It is used for many skin treatment. And also having a glass of ridge gourd juice frequently helps to boost the immune system. Below is the list of ingredients required to fry for this pachadi.

Preparation & Cooking Time :20 minutes

YIELD : 2-3 servings

Ingredients:

Beerakaya/Ridgegourd Peels - 1 cup

Grated Coconut - 1 tbsp(optional)

Coriander Seeds - 1 tsp

Dried Red Chilli - 6no.

Chana dal - 1 tbsp

Urad Dhal - 1 1/2 tbsp

Tamarind Extract - 1 tbsp( dissolve in 2 tbsp water)

Salt To Taste

Oil- 1tbsp

For Seasoning:

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

UradDal - 1 tsp

Curry leaves few springs

Asefotida - 1/4 tsp

Method:

Now in the same pan add chana dal, urad dal, coriander seeds and red chilli. Roast until golden and aromatic. Finally add grated coconut and mix. Cool for a while and coarsely grind the mixture, then add ridge gourd peels along with the tamarind water and pulse again until smooth.(do not add water, as if needed).

Now transfer the ground pachadi to a serving bowl. Meanwhile heat a pan with 2 tsp of oil to prepare seasoning.

Add mustard, followed by cumin, curry leaves, asefotida. Pour this seasoning over the pachadi and mix well.

Serve this appetizing pachadi with hot rice and dollop of ghee with papad. Enjoy the simple and yummy lunch on a busy weekdays.

Note:

Do not add too much water while grinding the chutney. Add water as needed only when to serve with Idly / dosa like anybreakfast recipes. For mixing with rice, it should be solid inconsistency.

The same procedure can be used to try different types of pachadi with Tindora / cabbage / radish/plantain.